Method

• Place butter, sugar and vanilla into bowl of electric mixer, beat until light and fluffy. Add egg, beat until combined.
• Add flours and spice and mix until dough just forms. Shape into fl at disc, cover and refrigerate for 1 hour.
• Preheat oven to 200°C, fan-forced. Roll out dough between 2 sheets of baking paper to 30cm round. Transfer paper and pastry to oven tray and remove top sheet of paper.
• Remove nectarine stones, then slice into wedges or thick slices. Mix with sugar, honey and cornflour.
• Arrange nectarines over pastry leaving 4cm border. Spoon over juices.
• Fold outside edge of pastry over filling. Brush with milk, sprinkle with extra sugar. Bake for 15 minutes, then lower temperature to 180°C for further 10-15 minutes or until golden brown.